Roasted Campari Tomatoes
My local veggie market (Young Brothers Produce on Broadway) had Campari Tomatoes on special this weekend so I ended up buying two packages. I like making pasta tosses and roasted tomatoes go well with just about any toss you can think up. Tomorrow I’m thinking about making the orzo and arugula salad from Love & Lemons (recipe here) and adding in the tomatoes for an extra bit of zip instead of sun dried. There’s also a spinach version from Dinner with Julie (recipe here) that looks good too. Decisions, decisions.
You will need:
2 packages Campari tomatoes washed and cut in half
1 Tbsp olive oil
3 cloves garlic minced
1 tsp dried thyme
Sea salt and fresh ground black pepper
- Preheat oven to 375 F.
- Line a cookie sheet with parchment paper.
- Pour olive oil onto a plate and dip the cut sides of the tomatoes in it and place on cookie sheet close together.
- Sprinkle with garlic, thyme and grind sea salt and pepper over top to taste.
- Roast for 45 minutes and cool slightly before using.
These keep for a couple days in the fridge but it’s best to use them at room temperature so the flavours come out.